Chicken Cranberry and Toasted Pecan Salad

Main Dish

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Salad Ingredients:

- Two (2) chicken breasts

- One (1) tbsp. olive oil, to coat chicken

- Salt, to taste

- Black pepper, to taste

- Garlic powder, to taste

- One (1) large head of romaine lettuce, chopped


- One (1) cup pecans, lightly toasted

- Two (2) pears, sliced lengthwise

- One (1) cup dried cranberries

- 1/2 cup of feta cheese, crumbled


Balsamic Viniagrette Dressing Ingredients:

- 1/4 cup balsamic vinegar

- 1/4 cup extra virgin olive oil

- One (1) tsp. dijon mustard

- One (1) tsp. whole grain mustard

- One (1) clove of garlic, minced

- Pinch of salt

- Pinch of pepper


Salad Directions:

- Cut two chicken breasts in half, lengthwise and coat each side with olive oil.  Season front and back with salt, pepper and garlic.

- Coat a large skillet that is set to medium heat with cooking spray (or one tsp. olive oil) and cook seasoned chicken breasts.  Set aside to rest.  Cut into bite size pieces.

- Place pecans in skillet, on medium heat, and cook for 5 min stirring frequently.  Set aside.

- Assemble salad by placing chopped romaine lettuce on bottom.  Top with cooked chicken, toasted pecans, pear slices, dried cranberries and feta cheese.

- Drizzle with balsamic vinegar dressing. (see below for directions)


Balsamic Viniagerette Dressing Directions:

- Using a plastic container, mix balsamic vinegar, olive oil, dijon mustard, whole grain mustard, garlic, salt and pepper.  Seal with lid and shake well.

- Enjoy!


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